Sourdough bread starter recipe
The basic starter recipe is the same, whether you use white, rye or whole wheat flour as your base
| PREP TIME | 24 h |
|---|---|
| COOK TIME | 120h |
| SERVES | 4 |
Day 1
50 gms flour (white, wholegrain rye, wholemeal/whole-wheat)
50 gms cold water
Day 2, 3, 4 and 5
1 tbsp flour (white, wholegrain rye, wholemeal/whole-wheat)
1 tbsp cold water
Day 1:
Mix the flour and water together in a jar. Cover with a dish towel and leave it at room temperature for 24 hours.
Day 2, 3, 4 & 5:
On each consecutive day, add the extra flour to your existing starter and mix in. By day 5 the starter should be lively, with some bubbling and a slightly fermented aroma.
Screw the lid on the jar or transfer the starter to an airtight container and store in the refrigerator.
Use the starter at least once a fortnight. Before using, feed with 75 gms flour and 75 gms water, or whatever volume your recipe requires, and leave at room temperature for 8 hours.
Recipe courtesy: Matthew Jones – Founder, Bread Ahead Bakery and School, Expo 2020 Dubai